Genetically Modified Starch
Modified starch should not be confused with genetically modified starch. Which refers to starch from genetically engineered plants, which have been genetically modified to produce novel carbohydrates which might not naturally occur in the plant species being harvested. The modification in this sense refers to the genetic engineering of the plant DNA, and not the later processing or treatment of the starch or starch granules. Genetically modified starch is of interest in the manufacture of biodegradable polymers and non-cellulose feedstock in the paper industry as well as the creation of new food additives.

Sukhjit has a diverse portfolio of Modified starches suitable for various applications:these products have been highlighted below.

Spray Starch (Sukhspray)

Sukhspray is a speciality starch for spray application which can be used to improve the dry strength properties of Kraft paper.

Pre-Gel Starch

Pre- gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagne) or gravy granules or sauces may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing pre-gel starch will thicken when heated in the over, keeping them on top of the pizza, and become runny when cooled. Apart from food pregel starch find use in Textile & Laundry Applications due to its properties of cold water solubility &good water absorption capabilities.

Cationic Starch (Sukhcat)

Cationic starch is produced by treating the slurry of partially swollen granules of starch with a reactive compound. This reagent contains quaternary nitrogen, yielding a positive charge that is independent of PH. The reagent usually attaches to the starch at the C6 position, the most accessible of the –OH groups. the typical level of derivatization is one to two charged groups per hundred glucose units. Because the reaction is usually carried out in slurry, it is expected that the distribution of charged groups will be highly non- uniform. Cationic Starch finds extensive use in the paper industry and its key functions are as a Dry strength additive, Emulsification of sizing efficiency at lower alum level, which ultimately helps to reduce linting problem of paper.

Yellow Dextrin

Yellow dextrin is manufactured by partially hydrolyzing Starch, using the dry roasting method in the presence of a catalyst: The dextrinisation chemically reduces the starch molecules into smaller components. Yellow dextrin has low viscosity and is very sticky and hygroscopic in nature. Used in the foundry as a binder for cores. Yellow dextrin helps in increasing dry strength at the same time being completely soluble in water. This product also finds its application as a binder for mould and core washes. Its binding abilities’ make it an essential ingredient in various other applications, such as Adhesives, Gums, Pastes Pyrotechnics.

White Dextrin

White dextrin is manufactured by partially hydrolyzing starch, using of a catalyst. The dextrinisation chemically reduces the starch molecules into smaller components. White dextrin is white in colour but with reduced viscosities. it’s cold water solubility’s rang from 25% to 65% White dextrin produce;s a light colour ed paste that set to soft but a definite gel. The higher solubility white dextrin

Can be used at much higher concentration to yield very soft gels. Its solution is a half –transparent plaster. White dextrin has good glutinosity and resolution. It as an indispensable excepiant for medicine food and health care industry. It is also used as an additive in the certain applications for the manufacture of Textile, Adhesive and Dye’s.

Oxidised Starch (sukhsize)

Native starch is treated with a variety of oxidizing agents and oxidized starch as are obtained. oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retro-gradation. Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breading.

Diluted solutions of highly oxidized starches remain clear on prolonged storage, making them suitable for clear, canned soups and transparent confectionery products. oxidized starch is also widely used in surface sizing for paper industry and for warp sizing in textile industry. Lamination, paper conating, paper Adhesive Building materials.

Thin Boiling Starch

Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. Thin boiling starches are manufactured by acid addition to native starch slurry. Low viscosity enables its use in high concentrations without the viscosity getting too high. In some applications, for example in instant soups, thin without any specific technical function. Thin boiling starch non congealing characteristic, transparency of past and lower viscosity ensure easy working compared to other modified starches. Unlike gum and glues which require soaking, thin boiling starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. Its application in yarn weaving is particularly advantageous as it does not develop abrasive points on over drying and its flexible film gives the yarn the desired elasticity.

Modified Starch

Modified starch is an additive prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch is used as a thickening agent, stabilizer, or an emulsifier. Apart from food products, modified starch also find use in paper manufacturing, Pharmaceuticals and various other industrial applications. Starches are modified to increase their stability against excessive heart, acid, and freezing to change their texture or to lengthen or shorten gelatinization time. Amodified starch may be an instant starch which thickens and gels without heat, or a cook-up starch. While Acid-treated starch is prepared by treating starch or starch granules with in-organic acids. Other treatments may produce modified starch with different enzymes, such as alkaline- modifierent starch Bleached Starch Oxidized starch Enzyme-Treated starch oxidized starch, Enzyme, Treated starch Acetylated starch and Acetylated Oxidized starch.

This information is presented in good faith, but warranty as to accuracy of results is not given nor is freedom from patent infringement to be inferred. It is offered solely for your consideration, investigation, and verfication. SUKHJIT PRODUCTS EXPRESSLY DISCLAIMER ALL WARRANTIES, expressed or implied, including but not limited to, warranties of fitness for a particular purpose. Technical data, which should not be constructed as being specifications, falls within the range of Sukhjit Products standard manufacturing practice. Product as received will vary within this range.